Potluck Meatballs Recipe

4.5 4 3
Potluck Meatballs Recipe
Potluck Meatballs Recipe photo by Taste of Home
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Potluck Meatballs Recipe

Read Reviews
4.5 4 3
Publisher Photo
I've found that these mini meatballs make a hearty, "can't-miss" appetizer year round. They are always well-received at a potluck,and the only "utensil" I need to supply is toothpicks. They also make a good entree over noodles.
More Potluck Appetizers »
MAKES:
10 servings
TOTAL TIME:
Prep: 25 min. Bake: 35 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 25 min. Bake: 35 min.

Ingredients

  • 1 egg, lightly beaten
  • 2/3 cup soft bread crumbs
  • 1/2 cup grated onion
  • 1 teaspoon salt
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon pepper
  • 1 pound ground beef
  • 1 tablespoon cornstarch
  • 1 can (10-1/2 ounces) condensed beef consomme, undiluted

Directions

In a large bowl, combine the first six ingredients; crumble beef over mixture and mix well. Shape into 1-1/4-in. balls. In a large skillet, brown meatballs in batches; drain.
Transfer to a greased 1-1/2-qt. baking dish. Combine cornstarch and consomme until smooth; add to skillet. Bring to a boil, stirring to loosen browned bits from pan. Boil for 2 minutes or until thickened.
Pour over the meatballs. Bake, uncovered, at 350° for 35-40 minutes or until no longer pink. Yield: 2-1/2 dozen.
Originally published as Potluck Meatballs in Taste of Home December/January 1999, p33

Nutritional Facts

3 meatballs with sauce: 117 calories, 6g fat (2g saturated fat), 53mg cholesterol, 477mg sodium, 4g carbohydrate (1g sugars, 0 fiber), 11g protein.

  • 1 egg, lightly beaten
  • 2/3 cup soft bread crumbs
  • 1/2 cup grated onion
  • 1 teaspoon salt
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon pepper
  • 1 pound ground beef
  • 1 tablespoon cornstarch
  • 1 can (10-1/2 ounces) condensed beef consomme, undiluted
  1. In a large bowl, combine the first six ingredients; crumble beef over mixture and mix well. Shape into 1-1/4-in. balls. In a large skillet, brown meatballs in batches; drain.
  2. Transfer to a greased 1-1/2-qt. baking dish. Combine cornstarch and consomme until smooth; add to skillet. Bring to a boil, stirring to loosen browned bits from pan. Boil for 2 minutes or until thickened.
  3. Pour over the meatballs. Bake, uncovered, at 350° for 35-40 minutes or until no longer pink. Yield: 2-1/2 dozen.
Originally published as Potluck Meatballs in Taste of Home December/January 1999, p33

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Reviews forPotluck Meatballs

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mel0n User ID: 7884697 202907
Reviewed Nov. 21, 2014

"Tasty and most importantly, approved by the husband. =)"

MY REVIEW
GrannieIV User ID: 678487 50317
Reviewed May. 18, 2013

"I added a cup of rice under my meatballs and doubled the liquid (but not the corn starch). It came out awesome! I will definiately be making this again."

MY REVIEW
cntbailey User ID: 1507453 84308
Reviewed Sep. 28, 2009

"beef consomme comes out more like condensed cream of chicken soup. Not a lot of water in it..like beef broth. You will find it next to the soups."

MY REVIEW
encarta User ID: 2187241 24406
Reviewed Mar. 6, 2009

"What is the difference between condensed beef consomme and beef broth?"

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